Grilled garden cheese san
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | pounds | CHEESE CHEDDER |
| 35 | EGGS SHELL | |
| 10 | ounces | MILK; DRY NON-FAT L HEAT |
| 1½ | pounds | CELERY FRESH |
| 1 | pounds | ONIONS DRY |
| 1 | pounds | PEPPER SWT GRN FRESH |
| 200 | slices | BREAD SNDWICH 22OZ #51 |
| 1 | pounds | SHORTENING; 3LB |
Directions
6 lb -
1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE CARD NO. L00200 OR L00300.
2. GRIND CHEESE AND BACON TOGETHER.
3. COMBINE CHEESE AND BACON MIXTURE WITH CELERY, PEPPERS, AND ONIONS; MIX TOGETHER.
4. SPREAD 1 SLICE BREAD WITH ¼ CUP (1-NO. 16 SCOOP) MIXTURE; TOP WITH SECOND SLICE OF BREAD. SET FOR USE IN STEP 6.
5. RECONSTITUTE MILK. ADD EGGS.
6. DIP SANDWICH IN MILK AND EGG MIXTURE; DRAIN.
7. GRILL ON LIGHTLY GREASED GRIDDLE UNTIL BREAD IS LIGHTLY BROWN ON EACH SIDE
AND CHEESE IS MELTED.
8. CUT EACH SANDWICH IN HALF. SERVE HOT.
NOTE: 1. IN STEP 3: 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ FINELY
CHOPPED CELERY; 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED PEPPERS; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS.
NOTE: 2. IN STEP 3, 2½ OZ (2 CUPS) DEHYDRATED GREEN PEPPERS AND 3 OZ (1 CUP) DEHYDRATED ONIONS (SEE RECIPE CARD A01100) OR 2 ½ OZ (2 CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED.
NOTE: 3. IN STEP 5, 2 LB 8 OZ (2-NO. 3 CYL CN) CANNED DEHYDRATED EGG MIX COMBINED WITH 3 ¾ QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE CARD A00800.
NOTE: 4. STEPS 5 AND 6 MAY BE OMITTED; GRILL SANDWICHES AS DIRECTED IN STEP 7.
Recipe Number: N00700
SERVING SIZE: 1 SANDWIC
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .